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German Bratwurst and Sauerkraut Skillet: Easy Oktoberfest Dinner

German bratwurst and sauerkraut skillet - featured image
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A one-pan German-inspired dinner featuring juicy bratwurst, tangy sauerkraut, sweet apples, and caramelized onions. Perfect for busy weeknights or festive Oktoberfest gatherings, this skillet delivers big, bold flavor with minimal cleanup.

Ingredients

Scale
  • 4–6 fresh bratwurst links (about 1.5 pounds)
  • 1 tablespoon olive oil or avocado oil
  • 1 (14-ounce) bag or jar of sauerkraut (about 2 cups, drained)
  • 1 medium yellow onion, thinly sliced
  • 1 medium apple (Granny Smith recommended), peeled and diced
  • 2 cloves garlic, minced
  • 1 teaspoon caraway seeds
  • 1/2 teaspoon black pepper, freshly ground
  • 1/4 teaspoon salt
  • 1 tablespoon brown sugar
  • 1/2 cup apple cider or chicken broth
  • Fresh parsley, chopped (for garnish, optional)
  • Whole grain mustard (for serving, optional)

Instructions

  1. Prep your ingredients first: thinly slice the onion, dice the apple, mince the garlic, and drain the sauerkraut. If using bagged sauerkraut, rinse in a colander for milder flavor and let drain well.
  2. Heat a large, deep skillet or Dutch oven over medium-high heat and add the olive oil. Once shimmering, carefully place the bratwurst links in the skillet. Cook undisturbed for 3-4 minutes until deep golden brown on the bottom. Use tongs to turn and brown the other side for another 3-4 minutes. Do not pierce the sausages. Remove to a plate and set aside.
  3. Reduce heat to medium. Add the sliced onion to the skillet (add another teaspoon of oil if dry). Cook for 4-5 minutes, stirring occasionally, until soft and golden around the edges. Add minced garlic and cook for 30 seconds until fragrant.
  4. Add drained sauerkraut, diced apple, caraway seeds, black pepper, salt, and brown sugar to the skillet. Stir until brown sugar dissolves and ingredients are well combined. Cook for 2-3 minutes, stirring occasionally.
  5. Pour in apple cider or chicken broth and stir to combine. Nestle the browned bratwurst back into the skillet, pushing them into the sauerkraut mixture. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 20-25 minutes.
  6. After 20 minutes, check that bratwurst are cooked through (internal temperature of 160°F). If sauerkraut mixture is too watery, uncover and simmer 5 more minutes to reduce. Taste and adjust seasoning if needed. Garnish with fresh parsley and serve with whole grain mustard on the side.

Notes

Don’t boil the bratwurst—always brown first for juicy results. Watch heat levels with cast iron; medium is best for most steps. Taste sauerkraut mixture before adding bratwurst back and adjust seasoning. Let skillet rest off heat for 5 minutes before serving for best flavor. For a milder sauerkraut, rinse before using. For gluten-free, check bratwurst labels for fillers.

Nutrition

Keywords: bratwurst, sauerkraut, German, Oktoberfest, one-pan, skillet, dinner, comfort food, apple, caraway

Find it online: https://novanosh.com/german-bratwurst-and-sauerkraut-skillet-easy-oktoberfest-dinner/